Pumpkin Date Torte

 

We blog about this recipe here.

Pumpkin Date Torte

Thanks to Katie, our dear Baton Rouge friend, for this recipe.  Her family prefers it to pumpkin pie.

  • 1/2 c finely chopped dates
  • 1/2 c finely chopped walnuts
  • 2 T flour
  • 1 c brown sugar
  • 1/4 c butter
  • 2/3 c pumpkin (cooked or canned; not pumpkin pie mix)
  • 1 tsp vanilla
  • 2 eggs
  •  1/2 c flour
  • 1/2 tsp Diamond kosher salt
  • 1/2 tsp baking powder
  • 1/2 tsp cinnamon
  • 1/2 tsp nutmeg
  • 1/4 tsp ginger
  • 1/4 tsp baking soda
  • sweetened whipped cream to serve (optional)

Heat oven to 350 degrees.  Butter a 9″ cake pan or pie pan.

Mix the dates, walnuts, and flour together, being sure to break up the pieces of dates; the flour helps separate them.

Melt the butter; add the brown sugar and blend well.  Stir in the pumpkin and vanilla.  Beat in the eggs, one at a time.

Mix together all of the dry ingredients and then add that to the pumpkin mixture.  Mix thoroughly.

Stir in the floured dates and walnuts. Scrape mixture into pan and smooth with a spatula.

Bake for 25-30 minutes or until the edges are browned and the top is springy when you press on it.  Serve slightly warm, with whipped cream, if desired.

Recipe brought to you by BigLittleMeals.com and Andy and Ann.

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